ShareDEEP-FREEZE TECHNOLOGY SEEN FROM A MICROBIOLOGICAL ASPECT.
[In Dutch. / En néerlandais.]
Author(s) : DEBEVERE J.
Type of article: Article
Summary
THE ADVANTAGE OF DEEP-FREEZING OF FOODSTUFFS FOR CONSERVATION ARE DESCRIBED, BASED ON MICROBIOLOGICAL FACTS. COLOR, ODOUR, EFFECTS ON BACTERIA ARE DISCUSSED. THE INFLUENCE OF THAWING IS ALSO MENTIONED. SOME FIGURES ABOUT STORAGE LIFE OF PRODUCTS AT DIFFERENT TEMPERATURES ARE GIVEN.
Details
- Original title: [In Dutch. / En néerlandais.]
- Record ID : 1989-0958
- Languages: Dutch
- Source: Kelvin - n. 2
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
-
PREPARING FOODS FOR THE BIG FREEZE.
- Author(s) : ALEXANDER A.
- Date : 1979
- Languages : English
- Source: Food Flavour. Ingred. Process. - vol. 1 - n. 4
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Quick-freezing benefits product quality.
- Author(s) : HUYGHEBAERT A.
- Date : 1992/04
- Languages : Dutch
- Source: Koude Mag. - vol. 4 - n. 4
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INFLUENCE OF THE FREEZING RATE ON THE QUALITY O...
- Author(s) : JANKOVIC M., KOSTIC S., RADSOSAVLJEVIC P.
- Date : 1990
- Languages : Serbo-croatian
- Source: Hrana Ishr. - vol. 31 - n. 4
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Conservation de la viande de lapin sous forme c...
- Author(s) : CABANES A., OUHAYOUN J., GILBERT S.
- Date : 1995
- Languages : French
- Source: Viandes Prod. carnés - vol. 16 - n. 4
View record
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QUALITY OF THAWED FROZEN FOODS.
- Author(s) : DOESBURG J. J.
- Date : 1985/01
- Languages : Dutch
- Source: Koeltech. Klim. - vol. 78 - n. 1
View record